Place the cream cheese, mascarpone and sugar into the bowl of a stand mixer. Using the flat paddle attachment, beat on medium speed until the mixture is soft and smooth.

In a separate bowl, whisk the cream until soft peaks form.

Fold the whipped cream into the cream cheese mixture, together with the lemon zest.

Transfer the cheesecake mixture to a large bowl, wrap with cling film, and leave in the fridge for about 24 hours.

Place the plums, sugar and lemon juice into a medium saucepan.

Cook over medium heat for about 20-30 minutes, or until the plums have broken down and the mixture has thickened. The consistency should be a little runnier than jam (it will also thicken as it cools).

If the compote looks too thick, add a dash of water.

Set the plum compote aside to cool completely before serving.

Stir through the hazelnuts and sesame seeds.

Spread the mixture out onto a baking tray.

Set the crumble aside to cool completely before serving.

Spoon the cheesecake mixture into some glass bowls. Add a dollop of fruit compote to the side, followed by a generous sprinkle of the crumble topping.

I like to place a large bowl of the crumble at the table to allow guests to help themselves to more.